Yogurt enthusiasts are rediscovering heirloom yogurt starters, many of which originated in countries with long traditions of yogurt-making. These bacterial cultures, which live on milk, can regenerate in one batch after another.
Perfectly red, unblemished winter tomatoes don't just disappoint when it comes to taste and nutrition: they may be the product of modern-day slavery. Barry Estabrook's exposé of abuses in the Florida tomato industry earned him a James Beard award.
The Obama administration backed off a proposal to restrict teens from working on farms after a major push by conservatives and farm state Democrats. But farmers themselves weren't too happy about the restrictions, either.
The market for cheese made without animal protein is ripe, given the rise in veganism, milk allergies, and fat and calorie concerns. But scientists explain why it's so hard to make it taste and melt the way Western palates demand.
Some of the most popular culinary creations — Granny Smith apples, Caesar salad and nachos — areproducts of fortuitous discoveries. Josh Chetwynd's new book, How the Hot Dog Found Its Bun, chronicles the quirky history of kitchen favorites.
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